Creamy Carrot and Ginger Soup
A smooth and flavorful soup made with roasted carrots and fresh ginger, perfect for a cozy weeknight dinner.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4 servings
Full Ingredient List
- 2 lbs carrots, chopped
- 1/2 large sweet onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups chicken or vegetable stock
- 4 sprigs fresh thyme, leaves removed
- Olive oil
- Salt
- Pepper
Carrot Ginger Soup Base
Tools and Equipment
- Oven
- Large pot
- Blender or immersion blender
- Baking sheet
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 lbs | carrots | chopped into 1-inch pieces | |
| 1/2 large | sweet onion | chopped, about 1 cup | |
| 2 cloves | garlic | minced | jarred garlic, garlic powder |
| 1 tablespoon | ginger | peeled and grated | frozen ginger cubes |
| 4 cups, plus more to thin if needed | chicken or vegetable stock | water | |
| 4 sprigs | fresh thyme | leaves removed from stem | |
| 4 tablespoons | olive oil | divided | other cooking oils |
| to taste | salt | ||
| to taste | pepper |
Instructions
- Step 1: Preheat the oven to 400F. Toss the chopped carrots with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until tender. (Tips: Roasting enhances the flavor of the carrots.)
- Step 2: In a large pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sauté the onion for 4-5 minutes until softened, then add garlic and ginger and cook for 30 seconds until fragrant. (Tips: Be careful not to burn the garlic.)
- Step 3: Add the stock, thyme, and roasted carrots to the pot. Bring to a boil, then reduce to a simmer for 20 minutes until the vegetables are tender. (Tips: Ensure all vegetables are submerged to cook evenly.)
- Step 4: Puree the soup using a blender or immersion blender until smooth. Season with additional salt and pepper if needed. (Tips: Be cautious when blending hot liquids.)
Additional Information
Notes: To make the soup vegan, simply use vegetable stock instead of chicken stock. Roasting the carrots before adding them to the soup gives a deeper flavor. The soup can be made ahead and stored for easy meal prep.